Foodedo recipe

Smoky Lentil Shepherd's Pie

Name: Smoky Lentil Shepherd's Pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 250 g green lentils (rinsed); 900 g potatoes (cubed); 1 onion (diced); 2 carrot (diced); 2 stalk celery (diced); 3 garlic (minced); 2 tbsp tomato puree; 600 ml vegetable stock; 150 g frozen peas; 2 tbsp olive oil; 1 tsp thyme (dried); 1 tsp smoked paprika

65 min ·

A hearty, deeply savoury lentil filling topped with crisp-edged mashed potatoes for a comforting vegan dinner.

Ingredients

12 items

250 ggreen lentilsrinsed
900 gpotatoescubed
1oniondiced
2carrotdiced
2 stalkcelerydiced
3garlicminced
2 tbsptomato puree
600 mlvegetable stock
150 gfrozen peas
2 tbspolive oil
1 tspthymedried
1 tspsmoked paprika

Method

4 steps

Step 1. Cook lentils and potatoes: Simmer the lentils in 500 ml vegetable stock for 25-30 minutes until tender but not collapsing. In a separate pan, boil potatoes until soft, drain well, then mash with 1 tbsp olive oil and a splash of hot water until smooth.
Step 2. Build the savoury base: Heat remaining olive oil in a deep pan, then cook onion, carrot, and celery for 8-10 minutes until sweet and lightly golden. Add garlic, smoked paprika, and thyme; cook for 1 minute to bloom the spices.
Step 3. Reduce the filling: Stir in tomato puree, then add cooked lentils, remaining stock, and peas. Simmer until thick and spoonable, reducing any excess liquid so the pie slices cleanly.
Step 4. Assemble and bake: Spread filling into a baking dish, top with mashed potato, rough up the surface with a fork for crispy peaks, and bake at 200C for 20-25 minutes until deeply golden.